You'll Love This Rhubarb Custard Pie Recipe

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An Unusual Double Crust Fruit Custard Pie

This very simple, very old rhubarb custard pie recipe is the kind of no-nonsense recipe that's stood the test of time, so you know it's a good one!

There is nothing to interfere with the wonderful taste of rhubarb, and nothing more is needed. It's simply delicious all on its own.

Rhubarb season is close at hand. This morning, I peeked in the patch where it grows and was excited to see the first red bumps coming up through the soil. Rhubarb is one of the first things to wake up when winter begins to let go of its icy grip on the land.

Rhubarb can range in color from green to pink to red. The color is no indication of ripeness or sweetness like it is with other fruits. Our rhubarb is a green stem variety, not as red as others. It's every bit as tasty, though!

The stalks are the only edible part of the plant; in fact, the leaves are extremely poisonous due to high levels of oxalic acid. Never eat them.

I Was Intrigued With Rhubarb Custard Pie From The Start

I was intrigued by the recipe from the moment I saw it. Fruit pies, for example, peach, apple, or cherry, often have a double crust. But custard pies, like pumpkin or pecan pie, usually have a single crust. Here is a custard pie recipe with a double crust, and it's the first time I have ever seen one like it.

This rhubarb custard pie bakes at 400 degrees the whole time. The temperature produces a fully cooked custard that cuts neatly and a crisp top and bottom crust. Often, a custard pie bakes at a high temperature for a few minutes to crispen the crust, and then the oven is turned down to 350 degrees to finish baking the custard.

I was surprised there was no milk in the custard, only a small amount of water. The biggest surprise was how absolutely delicious it was. I have never had a better rhubarb pie!

The Rhubarb Custard Pie Recipe Has Simple Ingredients

Begin by chopping rhubarb into small dice to measure two cups. Pour three tablespoons of very hot water over the rhubarb and let it sit for five minutes. Drain it, but SAVE the water in a mixing bowl.

Add the sugar, eggs, and flour to the rhubarb water and whisk until there are no remaining lumps. Fold in the rhubarb and pour the mixture into the unbaked crust. DO NOT prick the lower crust.

Place the second crust on top of the fruit. Trim and flute the edges of the crust. Dip your finger in water and run it along the edges of the bottom crust before putting the top crust in place. When you do this, it helps the two crusts stick together when you flute them.

Use a small sharp knife to cut slits or a design in the crust. It allows the steam from inside the pie to escape when you do. Brush the crust with a beaten egg white with about a teaspoon of water added. This step gives the top crust a lovely golden brown, shiny appearance.

Sprinkle with sugar. I used coarse sanding sugar to give it extra sparkle and crunch. Bake for forty minutes at 400 degrees and allow the rhubarb custard pie to cool completely before serving. The pie should be kept refrigerated.

When we enjoyed this lovely pie with our visiting friends, I warmed each piece of our rhubarb custard pie in the microwave for about 30 seconds, then added a scoop of vanilla ice cream to each plate. Absolutely yummy!

We love pie! I've often said, you can have your cake and it too; just give me some pie! Here are a couple of my husband's favorite pies! Old-fashioned Coconut Cream Pie and Lemon Meringue Pie!

PRINTABLE RECIPE CARD

Yield: 8 pieces

Rhubarb Custard Pie

Print

This is a recipe for a lovely old-fashioned double-crust rhubarb custard pie.

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes

Ingredients

• 2 pie crusts for a nine-inch pie
• 2 cups of diced rhubarb
• 3 Tbsp hot water
• 1 1/2 cups granulated sugar
• 3 Tbsp all-purpose flour
• 2 eggs
• 1 egg white beaten with 1 tsp water
• 2 Tbsp sugar for sprinkling on the crust

Instructions

1. Purchase or make two pie crusts to fit a 9" pie.
2. Pour hot water over the rhubarb and let it stand for five minutes.
3. Drain rhubarb water into a mixing bowl.
4. Add eggs, sugar, and flour to the rhubarb water and whisk until all lumps are gone.
5. Fold rhubarb into the egg and sugar mixture.
6. Press one pie crust into the bottom of a nine-inch pie pan. Dip fingers in water and moisten the edges of the crust.
7. Pour the rhubarb mixture into the bottom crust.
8. Place the second crust on top of the pie.
9. Trim the crust to fit, press the edges of the crust together, and flute.
10. Use a small sharp knife to cut slits or a design in the top crust to allow the steam to escape.
11. Brush the top crust with beaten egg white and sprinkle with sugar.
12. Bake for 40 minutes at 400 degrees.
13. Cool the pie completely before serving and keep any leftovers refrigerated,.

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Love, GB (Betty Streff)

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